Sunday, November 27, 2011

My dear readers! I hope you had a blessed time of thanks this past week!

It's funny how I'm sure we all want to furiously blog about our lovely holiday traditions but few of us find the time to do so during the time spent with close ones... and I think that's ok. Now we can return to each other!

One of the great things about Thanksgiving is that we all usually want some turkey day repeats for our Christmas dinner... and that's even better for those of us blogging so that we can share our favorites after the holiday and still use them next month!

While I get Christmas dinner suggestions rolling, here's a little look at my life right now and a recipe that uses up some of those odds and ends left over from Thanksgiving dinner.

G and I are very happy to bring great tidings of great joy.... in the form of our first Christmas tree! We drove over an hour to find just the right one AND when we realized the big ones were only 5 bucks more, we ended up with a ten-footer! I can't tell you what joy fills my heart over this tree. I am currently in the process of inviting everyone and their mother over to sit and look at my tree with me. Silly, I know! I can't help it! All are welcome - I'll be blaring Christmas tunes around the clock!

This is my first time truly decorating for Christmas in my own home. My goal is to incorporate all the sparkly glitter of Christmas with the more neutral, natural delights of winter.

A natural-looking doorway garland.

A few pinecones in a decorative bowl and frosted berries in a functional vase.

What is your holiday style like? Are you planning on any Thanksgiving repeats at your Christmas table?

Stay tuned for tasty favorites and maybe even some insights to our detox week that starts tomorrow!! Kind of excited. In the meantime, round up the stale bread and the leftover pumpkin and condensed milk for a breakfast treat.

Pumpkin French Toast

serves 2-3

4-5 slices bread, stale is great!

2 eggs

splash of milk

1/4 c pumpkin

2 tbs condensed milk or cream of coconut

1 tbs pumpkin pie spice

2 tbs butter

- Melt butter in a skillet over medium heat. Soak bread in remaining ingredients. French that toast (with some extra cinnamon!)

About Me

Coming to you from her cozy NYC kitchen, Anna Luce is a happily married classical and baroque violinist, and mother to Zoe the Yorkie! Join her as she figures out what a healthy lifestyle is while balancing ulcerative colitis with her desire for traditional cooking and baking. Follow her on twitter @keepitluce or send her an email at arpluce@gmail.com!
*The views and advice contained within this blog are from personal experience and not to be considered certified medical instruction. Consult your healthcare provider if you have questions or concerns before making changes to your lifestyle.